As well as being quick and easy, this insanely flavoursome dish is so customisable! Just as with pizza, everyone has their favourite topping combos and these BBQ Chicken Flatbreads are no exception. I have suggested some options below, but you can get creative here! You can also vary the type of base you use. In the photo I have used Turkish bread, which I cut in half, then halved horizontally to make four large pieces. However, any flatbread would work, as well as pizza bases (of course!), Lebanese bread, pita bread or even naan or focaccia. In case you want to make your own flatbread, I’ve provided an easy recipe.
What other toppings can I add?
The world’s your oyster here. I recommend trying jalapeños, mushrooms, sliced zucchini (courgette), olives, feta, pepperoni, crispy bacon or pineapple. You can vary the type of cheese and use half mozzarella and half another cheese, such as cheddar, colby, gouda or Swiss. If your family is not fond of coriander (cilantro), use another fresh herb, such as oregano, thyme, basil or rosemary (or use dried).
Do you have a recipe for quick flatbreads if I want to make my own?
Yes, if you would like to make your own, I have a super speedy recipe. See my 2 Ingredient Flatbread, which takes 15 minutes to prep, then you bake it for 20. If I were having guests over, I might go the extra mile and make my own base.
How can I add some spice?
Add a pinch of ground cayenne pepper to the BBQ sauce or a sprinkle of chilli (red pepper) flakes to your portion when serving. You could also add some pepperoni to the toppings.
Watch how to make BBQ Chicken Flatbreads
What are some other similar recipes?
If you enjoyed these BBQ Chicken Flatbreads, I think you’ll love: Lemon and Oregano Chicken Tzatziki WrapChicken GyrosGreek Lamb Shoulder TacosBeef QuesadillasBlack Bean Burritos 5 from 3 reviews
1 large boneless, skinless chicken breast (about 300 g/101/2 oz), cut into small bite-sized pieces (or chicken thighs, see note 1) 1 tbsp olive oil 1 tsp sweet paprika ½ tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp sea salt flakes ½ tsp cracked black pepper
FLATBREADS
4 flatbreads (see note 2) ¼ cup (60 ml) store-bought BBQ sauce 1 cup (150 g) shredded mozzarella 1 small red onion, finely sliced 1 small capsicum (bell pepper), finely sliced 1 tbsp freshly chopped coriander (cilantro), to garnish (optional, see note 3)
Flatbreads Note 2 – In the photo I have used Turkish bread, which I cut in half, then halved horizontally to make four large pieces. However, any flatbread would work, as well as pizza bases, Lebanese bread, pita bread, naan or focaccia. In case you want to make your own flatbread, try my 2 Ingredient Flatbread. Note 3 – If your family is not a fan of coriander (cilantro), replace it with another fresh herb of your choice, such as oregano, thyme, basil or rosemary (or use dried).
MAKE AHEAD
Chicken – The chicken can be cooked ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave before assembling the flatbreads. Assemble the flatbreads – Assemble the flatbreads and store, refrigerated and covered, for up to 24 hours prior to baking. Increase the baking time by an additional 4–5 minutes if cooking from refrigerated.
LEFTOVERS
Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated 180°C (350°F) fan-forced (200°C/400°F conventional) oven for 12–15 minutes, or until warmed through. Alternatively, you can heat leftovers in the microwave. They will soften, but will be equally delicious.
